Prep Time: 1-24 hours
Cook Time: 3 hours
Recipe by Alton Brown
2x Pork ribs (St Louis cut)
Dry Rub Mix: 8 3 1 + 1
8 parts – lgt brown sugar
3 parts – kosher salt
1 parts – chili powder
+ 1 part – black pepper, cayenne pepper, old bay, diced thyme, onion powder, garlic powder
1 cup – white wine
2 tbsp – white wine vinegar
2 tbsp – worchestershire sauce
1 tbsp – honey
2x – crushed garlic gloves (or garlic granules)
Thow each rib slab on long sheet of aluminum foil.
Lay on the dry rub, pack it into the meat.
Fold up foil gently and seal it, make a lid, allow a flat,
boat-like bottom that can hold liquids.
Watch for sharp bones and give these extra foil padding.
You do not want to puncture the bottom of the foil.
Refridgerate for at least 1 hour (12-24 preferred).
Prepare braising liquid and mix well.
Microwave liquid on high for 1 minute.
Open foil around ribs at ends, pour 1/2 liquid into each.
Tilt trays to spread liquid, crimp ends and seal foils.
Bake in oven at 225 degrees F for 2 1/2 hours.
After which, if the bones rotate freely, it’s done.
Pull out ribs and place over a wide saucepan.
Puncture a hole or two in the bottom to let juices drain into
the saucepan. Drain both ribs and place back on pans.
Heat liquid in saucepan on high for 5 minutes to create a thick glaze.
Careful not to burn. Remove and discard foil lids.
Paint glaze onto ribs with a brush.
Broil ribs for 1 minute, wathcing carefully, until the glaze browns.
Pull ribs out of oven and let sit for a few minutes.
Cut rib into 2-3 ribs sections, toss these in large steel bowl with
the rest of the glaze.
Throw on a plate and enjoy!